2 pounds boneless pork shoulder*
3/4 cup peanut oil
1/4 cup cider vinegar
1 garlic clove -- peeled/split
1/2 teaspoon salt
1 teaspoon Italian herbs -- mixed
3 green peppers -- medium**
1 can pineapple chunks -- (16 oz)
Instructions:
* - cut pork shoulder into 1" cubes. ** - seed and cut green peppers
into 1" squares. 1. Place pork cubes (1") in a nonmetal bowl. 2. Combine
oil, vinegar, garlic, salt and herbs, blend well, and pour over pork
cubes. Cover and refrigerate for 4 hours or more, overnight if desired.
Drain and reserve. 3. Alternately thread pork cubes, peppers (1" square),
and pineapple chunks on metal skewers. Brush with marinade and place
on barbecue grill as far as possible over glowing coals. Broil, brushing
with marinade and turning often, for 30 to 40 minutes.
